This is beef that had been aged within a room covered in snow, possible only because this came from the wintry region of Niigata which sees one of the heaviest snowfalls in Japan. This is only my second time tasting snow-aged wagyu, but my observation was that it is more tender, sweeter, and clean in taste.
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And to honor the textures within, this wagyu is grilled over charcoal, and it's binchotan no less. So you have that heavenly binchotan scent on its exterior, while locking in the sweet juices within. All was lovely, but I would have preferred it to be cooked a little bit more so that the the muscular fibers and protein within could be broken down a little more, so that it could be cut through effortlessly.
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Overall it was a lovely dinner at this newly opened restaurant, Mythz and Myths. Their omakase featured Scandinavian ingredients with Asian elements and French techniques, resulting in a French-Asian-Nordic menu. And surprisingly, this combination worked very well, and I actually enjoyed most of the courses.
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[Invited]